First time steak cook on rogue

[RobertHagens]

I have a brand new rogue. Cooked steaks on it for the first time. Used whole foods dry-aged prime new york strip. Sous vide to 133F Put on the infrared burner to sear. There were immediate flames and burning. I tried 2 minutes on one side and 1.5 minutes on the other side. The steaks had a nice sear but even in that short time had a burned taste. How do you use the infrared burner to sear? Would a grill grate help? I had the burner set to max. I would appreciate your input. Thanks, Rob

[Max Good]

Read our article on Reverse Sear methods which instructs how to reverse sear using Sous Vide.https://amazingribs.com/more-techniq...cooking-temps/
Rogue's IR burner is ideal to finish Sous Vide steaks, but don't leave steaks on a screaming hot IR burner for 2 minutes. Flip them every 20-30 seconds to develop a nice brown crust. Check internal temp after a couple minutes and yank at around 130°F.

[GolfGeezer]

+1 I have the Napoleon 500 Pro with side IR burner. 30-45 second flipping with burner on high. I used to SV then sear. Now I turn on 1 burner on the “regular” main, pre-heat, then front sear the steaks and place on the indirect side of the main grates. When the IT of the steaks hit 130-132*, pulled and served.

[fzxdoc]

Use an infra red thermometer (make sure you buy one that goes higher than 700°--many top out at 500°) and check the temp of the cooking surface before adding the steak.

At one time I used "screaming hot" surfaces to sear off SV steaks but have found that I actually get a better crust by keeping the cooking surface temperature around 500° and flipping every 20 to 30 seconds to avoid an "over char".

I do this because after drying the steak or chop off from the SV step, I like to coat it with Duck Fat Spray and sprinkle on a tasty rub.

For me, keeping the cooking surface temp below 500° and flipping often preserves the rub's flavor and prevents burning.

Kathryn

[fzxdoc]

Thanks, fracmeister. I'm seeing the end of the tunnel, hopefully completely out of it in a month or two after some physical therapy. Yay for that.

In the meanwhile, recovery progress seems to be moving at a faster pace than during the past 4 months.

Kathryn

[RobertHagens]

Thank you Kathryn, that duck spray looks amazing! Can you share what rub you apply after SV?

[fzxdoc]

RobertHagens , I use several rubs for SV steaks and chops. Since I don't salt the meat, usually, before SV, I can use a rub with a high salt content like Uncle Chris' Steak Seasoning or Montreal Steak Seasoning. Otherwise, I use salt, pepper, and a rub like Meathead's Big Bad Beef Rub (no salt) or Black Ops Carne Crosta.

HTH,
Kathryn

[FireMan]

That infra-red side burner is to die for. There are times it is the only thing I light up.

[bbqLuv]

Hello from NW Oregon.
Sounds like a good cook.